Sheet Pan Shrimp and Veggies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper for easier cleanup.

   Ca. 5 min.

2. 2

   In a large bowl, combine the broccoli florets, sliced bell pepper, and chopped zucchini.

   Ca. 2 min.

   Kokkens note: Ensure vegetables are cut into similar sizes for even cooking.

3. 3

   Drizzle the vegetables with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper.

   Ca. 1 min.

4. 4

   Toss well to ensure all vegetables are evenly coated with the oil and seasonings.

   Ca. 1 min.

5. 5

   Spread the seasoned vegetables in a single layer on the prepared sheet pan.

   Ca. 1 min.

   Kokkens note: Avoid overcrowding the pan; use two pans if necessary to ensure even roasting.

6. 6

   Roast the vegetables in the preheated oven for 10 minutes.

   Ca. 10 min.

7. 7

   While the vegetables are roasting, pat the shrimp dry with paper towels.

   Ca. 1 min.

   Kokkens note: Drying the shrimp helps them sear better and prevents a watery sauce.

8. 8

   Remove the sheet pan from the oven. Add the shrimp to the pan with the vegetables, tossing gently to combine.

   Ca. 1 min.

9. 9

   Return the sheet pan to the oven and continue roasting for another 5-7 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp.

   Ca. 7 min.

   Kokkens note: Be careful not to overcook the shrimp, as they can become rubbery quickly.

10. 10

    Serve immediately, garnished with lemon wedges.

    Kokkens note: A squeeze of fresh lemon juice brightens all the flavors.